Velvet Pasta, aka Pasta al Pomodoro
yield: 1
total time: 25 minutes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion medium, minced
- 4 garlic cloves minced
- 1 pinch crushed red pepper flakes
- 28 ounces peeled tomatoes puréed in a food processor
- kosher salt
- 3 fresh basil large, sprigs
- 12 ounces bucatini or spaghetti
- 2 tablespoons unsalted butter cubed
- 1/4 cup Parmesan finely grated, or Pecorino
Nutrition
- Calories : 2250 calories
- Carbohydrate : 302 grams
- Cholesterol : 80 milligrams
- Fat : 91 grams
- Fiber : 21 grams
- Protein : 64 grams
- SaturatedFat : 26 grams
- Sodium : 1260 milligrams
- Sugar : 39 grams
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